Posts Tagged ‘asparagus’

These were some vegetarian pizzas we made on New Years Eve. On the left we have roasted grape tomatoes, fresh mozzarella, and basil. The middle is ricotta mixed with fresh garlic and rosemary, provolone, mozzarella, parmesan, and basil, with a brushing of balsamic vinegar on the crust under all of the cheese. On the right is sauteed baby bella mushrooms and cipollini onions, roasted asparagus, havarti and smoked gouda cheese.

We bought the dough from the local italian deli. Yum!!!!!

For dessert, my friends made this amazing recipe


and it looked like this !!!!


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Serves 3

3 yukon gold potatoes
1/2 large onion
1/2 bunch asparagus
1 cup baby carrots
3 unbreaded “chicken” patties
1/4 cup frozen peas

1 1/2 cup finely chopped mushrooms
1 clove garlic finely chopped
2 tbspn butter
1/4 cup cream
1/4 cup skim milk
1/4 cup flour
1 cup water

Preheat oven to 400 and grease a medium casserole dish.
1. Chop all of the vegetables into bite sized pieces.
2. Microwave all 3 patties for about 45 seconds. Just enough so the you can cut them into cubes.
3. Combine the vegetable and “chicken” in the casserole dish and sprinkle with salt and pepper and a drizzle of olive oil.
4. Heat the butter in a large pan and add the mushrooms and garlic.
5. Cook until softened and add the flour.
6. Whisk in the liquids and bring to a boil.
6. Reduce heat and allow the sauce to thicken.
7. Pour over the casserole and toss to coat everything.
8. Cover with 1/4 cup of bread crumbs mixed with 1 tbspn of parmesan cheese.
8. Cover with tin foil and bake for about 40 minutes.
9. Remove foil and bake for another five minutes.


I had more mushrooms the next night so I made this sauce again. This time I added the cubed “chicken” to the sauce along with some peas. I then tossed in pasta and parmesan cheese. yum.


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This pizza can be made with any type of flat bread that you can find. I personally like lahvash bread because it gets nice and crispy.

Ingredients, serves 2:

2 large flat breads

1 tablespoon olive oil

1 bunch asparagus

1 container baby bella mushrooms

2 “chicken” patties (I prefer the unbreaded ones like these found in the refrigerated section)

brie cheese, rosemary, salt, pepper, and balsamic vinegar to taste

cooking spray

1. If you have a pizza stone place it on the bottom shelf of the oven. Pizza stone or not, pre-heat oven to 450.

2. Wash and prepare the asparagus. Break off the bottoms and cut the rest into approximately 3/4 inch pieces.

3. Place the asparagus in a plastic sealable bag with 1/2 of the olive oil and salt and pepper to taste.

4. Shake the bag to coat the asparagus and empty onto a cookie sheet. Cook in the oven for about 10 minutes.

While the asparagus is cooking

5. Clean and slice mushrooms and heat in a sprayed frying pan for a couple of minutes until slightly browned.

6. Cut “chicken” into small bite sized pieces. I usually cut each patty into 16 small pieces.

7. Slice brie into thin slices. The amount of brie is up to you.

8. Remove asparagus from the oven.

9. Place the bread on a flat plate. Lightly brush each flat bread with olive oil and sprinkle salt, pepper, and rosemary (if it is dried, crush the rosemary with your fingers as you sprinkle).

10. Arrange the veggies, “chicken”, and cheese on each bread. Drizzle balsamic vinegar on top.

11. Place in the oven, either on a cookie sheet or slide from the plate onto a pizza stone. Depending on the oven size you may have to make one at a time.

12. Bake for about 7 minutes. Checking occasionally to make sure nothing is burning or getting too crispy.

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